Angel eyes with cranberry filling

Name: Angel eyes with cranberry filling
Cook time: 1 h
Total time: 2 h
Yield: 30
Ingredients: 260 g Cornmeal; 90 g Corn starch (from corn); 125 g Sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 225 g cold butter; 175 g red jam (e.g. cranberry); 2 TABLESPOONS Icing sugar for dusting; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

260 g Cornmeal
90 g Corn starch (from corn)
125 g Sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
225 g cold butter
175 g red jam (e.g. cranberry)
2 TABLESPOONS Icing sugar for dusting
baking paper

Directions

1
Put 260 g corn flour, starch, sugar, egg, 1 pinch of salt and butter in cubes in a bowl. Knead with your hands to a smooth dough. Cover and chill for about 1 hour.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line two baking trays with baking paper. Dust the work surface with some corn flour. Roll out the dough thinly on top, approx. 3 mm. Cut out 25-30 circles with wavy edges (approx. 5.5 cm Ø) and 25-30 circles with wavy edges (outside approx. 5.5 cm Ø; inside approx. 2 cm Ø). Knead the dough again and again, if necessary cool, roll out and cut out.
3
Spread the dough circles and curls on the baking trays and bake one after the other in a hot oven for about 9 minutes until golden brown.
4
Cool the biscuits on the trays, then carefully place them on a cake rack and let them cool down. Warm up the jam. Spread the cookie circles with it. Place the circles on top and let them set. Dust with icing sugar.